LEMON BUTTERCREAM FROSTING
The secret to perfecting every dessert you make this season? This homemade lemon buttercream frosting. Layer cakes, cookies, cupcakes-you name it, chances are it's going to taste better with a little bit of this citrusy frosting on top. The best part is that it's super easy to make, and you only need four ingredients to get started. Just mix together butter, powdered sugar, lemon juice and grated lemon peel for an ultra-creamy, tart and tangy, best-you-ever-had lemon buttercream frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Beat butter, lemon peel and lemon juice in medium bowl with electric mixer on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to minutes longer or until light and fluffy.
Nutrition Facts : ServingSize 1 Serving
SUGAR COOKIES WITH BUTTERCREAM FROSTING
These cookies are melt-in-your-mouth delicious. They are simple to make and kids love to lick the frosting off the tops. Butter flavoring is in the buttercream for added flavor. You can find it in most supermarkets, in the baking aisle, where there are other flavorings such as vanilla.
Provided by diane
Categories Desserts Cookies Sugar Cookies
Time 2h20m
Yield 60
Number Of Ingredients 14
Steps:
- In a large bowl, mix together butter, sugar, eggs, and vanilla with an electric mixer until light and fluffy. Combine the flour, baking powder, baking soda, and salt; gradually stir flour mixture into butter mixture until well blended using a sturdy spoon. Chill dough for 2 hours.
- Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto ungreased cookie sheets.
- Bake for 4 to 6 minutes in the preheated oven. Remove cookies from pan and cool on wire racks.
- Using an electric mixer, beat shortening, confectioners sugar, water, salt, vanilla extract, and butter flavoring until fluffy. Frost cookies after they have cooled completely.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 16.1 g, Cholesterol 14.3 mg, Fat 5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.4 g, Sodium 68 mg, Sugar 10.8 g
BUTTERCREAM-FROSTED LEMON SUGAR COOKIES
Super tender and chewy lemon-infused sugar cookies with an optional sweet lemony buttercream frosting are a beautiful bright treat to enjoy (and maybe even share!) I like to make a half recipe of the frosting, and keep about half of the cookies unfrosted, since not everyone always wants the extra sweetness!
Provided by Rebekah Rose Hills
Categories Sugar Cookies
Time 55m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with a silicone baking mat (such as Silpat®) or parchment paper.
- Cream sugar and 1 cup butter together in a bowl with an electric mixer on high until light and fluffy, about 2 minutes. Add in egg yolks, 1 at a time, until well incorporated and fluffy; don't overmix. Blend in all of the zest from the lemon and 3 tablespoons of lemon juice (if you have extra juice, reserve it for the frosting).
- Combine flour, baking soda, and cream of tartar in a bowl and whisk to blend. Slowly add the dry ingredients to the mixing bowl with the butter-sugar mixture and mix in on low speed until just combined. Scrape down the sides and bottom with a spatula until cookie dough is evenly blended.
- Use a 1 1/2-tablespoon cookie scoop to scoop out 12 dough balls and set, evenly spaced, onto the prepared baking sheet. Don't flatten them, you can leave them just as they come out of the scoop. If you don't have a scoop, just shape walnut-sized balls by hand.
- Bake in the preheated oven until bottoms are very lightly browned and tops begin to appear crackled, 10 to 11 minutes. Cool on the baking sheet for 2 to 3 minutes and then very carefully move to a cooling rack to complete cooling (they will be very soft still).
- Repeat with remaining dough until all cookies are baked and cooled.
- When cookies are cooled, make the buttercream frosting by whipping 3 cups of confectioners' sugar with 1/2 cup butter; start on low speed until butter and sugar begin to combine, then turn up the speed slowly. When sugar and butter are mostly combined, add in lemon juice and whip until creamy and smooth. Check consistency and flavor; you can add a little extra lemon juice or milk if you want a creamier consistency. But if you want the texture fairly stiff you may not need extra liquid at this point.
- Frost the cooled cookies as desired and allow the buttercream to set before stacking or storing the cookies.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 29.3 g, Cholesterol 44.9 mg, Fat 9.8 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 6 g, Sodium 44.7 mg, Sugar 20.7 g
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